Like all real Pitmasters, Matt Horn got his start in the backyard—his grandmother's backyard. Having developed and refined his meat-smoking techniques in the Central Texas style, Horn took his barbecue to the local farmer's market for a test run and later worked a few festivals. But being a true barbecue aficionado, he wanted to commune with other like-minded obsessives, and thus the underground pop-up Horn Barbecue came to be.
Michelin Bib Gourmand
Best New Chef
Food & Wine Magazine, 2021
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